000			01309nam a2200229Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9780131391741
040			_cNULRC
050			_aTX 911.3.M27 .H39 2012
100			_aHayes, David K. _eauthor
245		4	_aThe profesional kitchen manager / _cDavid K. Hayes, Allisha A. Miller and Jack D. Ninemeier.
260			_aBoston, Massachusetts : _bPrentice-Hall, _cc2012
300			_axi, 315 pages ; _c28 cm.
365			_bPHP5838
504			_aIncludes index.
505			_a1. Kitchen Managers Get Ready for Food Production -- 2. Kitchen Managers Select and Train Production Employees -- 3. Kitchen Managers Lead Food Production Employees -- 4. Kitchen Managers Plan Their Menus -- 5. Kitchen Managers Design Their Menu -- 6. Kitchen Managers Use Standard Recipes -- 7. Kitchen Managers Cost Recipes and Assist Food Servers -- 8. Kitchen Managers Use Effective Purchasing Practices -- 9. Kitchen Managers Use Effective Receiving, Inventory, Management and Issuing Practices -- 10. Kitchen Managers Analyze Their Menus -- 11. Kitchen Managers Analyze Sales and Control Revenue.
650			_aFOOD SERVICE MANAGEMENT
700			_aMiller, Allisha A.;Ninemeier, Jack D. _eco-author;co-author
942			_2lcc _cBK
999			_c4121 _d4121